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Slow Cooker Maple-Balsamic Chicken and Vegetables Recipe

Prepare for your tastebuds to be treated to tons of flavor.
Slow Cooker Maple-Balsamic Chicken and Vegetables RecipeJason Donnelly

The standard chicken, potatoes, and vegetable dinner can get old quickly, but that's why it's essential to find tasty, healthy ways to spice up this basic meal. Enter our balsamic chicken recipe that we guarantee your tastebuds will thank you for, because of the combination of flavors that are in this dish. We take a typical balsamic chicken and ramp it up with the addition of maple syrup, and we jazz up the vegetables with rosemary. Is your mouth watering already?

What really makes this recipe even better is that you really don't have to do all that much. You simply place the chicken, potatoes, and veggies into a slow cooker and let the appliance work its magic. You can have it cooking for up to 10 hours, or you can place the slow cooker on high and have this meal ready in about five hours. Either way, what will emerge is a savory and sweet, hearty, satisfying, and flavorful meal. Serve this at your next dinner party, and well, let's just say we have a feeling everyone is going to agree it's finger-licking good.

Check out our slow cooker maple-balsamic chicken recipe, and get ready to transform your go-to dinner.

Nutrition: 380 calories, 11 g fat (3.5 g saturated), 700 mg sodium, 8 g sugar, 33 g protein, 10 g fiber

Makes 4 servings

Ingredients

1/2 cup reduced-sodium chicken broth
3 Tbsp balsamic vinegar
5 tsp quick-cooking tapioca, crushed
1 Tbsp maple syrup
1/2 tsp salt
1/4 tsp black pepper
1 pound small round red potatoes, halved
4 medium carrots, cut into 2-inch lengths (2 cups)
3 stalks celery, cut into 1-inch chunks (1 1/2 cups)
1 medium onion, cut into 1-inch- thick wedges (1 cup)
8 large chicken drumsticks (3 to 4 pounds), skinned
2 tsp snipped fresh rosemary

How to Make It

  1. In a 5- to 6-quart slow cooker, combine the first six ingredients (through pepper). Top with potatoes, carrots, celery, and onion. Place chicken on top of the vegetables. Cover and cook on low 9 to 10 hours or on high 4 1/2 to 5 hours or until chicken is no longer pink (170°F) and vegetables are tender.
  2. Using a slotted spoon, remove chicken and vegetables to a platter. Drizzle with cooking liquid. Sprinkle with rosemary.

RELATED: The easy way to make healthier comfort foods.

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